Description
A vibrant and refreshing Cranberry Hibiscus Smoothie packed with antioxidants and flavor. Perfect for a healthy breakfast or snack!
Ingredients
Scale
- 1 cup frozen cranberries
- 1/2 cup dried hibiscus flowers
- 1 ripe banana, frozen
- 1/2 cup plain Greek yogurt
- 1 cup unsweetened almond milk (or any milk of your choice)
- 1 tablespoon chia seeds
- 1 teaspoon honey or maple syrup (optional, adjust to taste)
- 1/4 teaspoon ground cinnamon
- Pinch of ground ginger
- Ice cubes (optional, for a thicker smoothie)
- Optional garnishes: fresh cranberries, hibiscus petals
Instructions
- In a small saucepan, combine the dried hibiscus flowers with 1 cup of water. Bring to a gentle simmer over medium heat.
- Reduce the heat to low and let the hibiscus flowers simmer for about 10-15 minutes.
- Remove the saucepan from the heat and let the hibiscus infusion cool slightly. Strain the liquid through a fine-mesh sieve or cheesecloth into a heat-resistant container. Discard the spent hibiscus flowers.
- Chill the hibiscus infusion before adding it to the blender. You can either let it cool completely at room temperature and then refrigerate it for at least 30 minutes, or speed up the process by placing it in the freezer for about 15 minutes, stirring occasionally.
- In your blender, add the frozen cranberries, frozen banana, Greek yogurt, chilled hibiscus infusion, almond milk, chia seeds, honey or maple syrup (if using), cinnamon, and ginger.
- Begin blending on a low speed to break down the frozen ingredients. Gradually increase the speed to high and blend until the smoothie is completely smooth and creamy. This may take a minute or two, depending on your blender.
- If the smoothie is too thick, add a little more almond milk (or water) until you reach your desired consistency. If it’s too thin, add a few ice cubes and blend again until smooth.
- Give the smoothie a taste and adjust the sweetness or tartness as needed. If you prefer a sweeter smoothie, add a little more honey or maple syrup. If you want a more tart flavor, add a squeeze of lemon juice or a few more cranberries.
- Pour the smoothie into a tall glass or mason jar.
- Garnish with a few fresh cranberries, a sprinkle of chia seeds, or a few dried hibiscus petals. You can also add a slice of orange or lemon to the rim of the glass for an extra touch of elegance.
- Serve the smoothie immediately and enjoy! This smoothie is best enjoyed fresh, as the frozen ingredients will start to melt over time.
Notes
- Use Fresh Cranberries: If you don’t have frozen cranberries, you can use fresh cranberries instead. Just make sure to add a few ice cubes to the blender to help thicken the smoothie.
- Add Protein: For an extra boost of protein, add a scoop of your favorite protein powder to the blender. Vanilla or unflavored protein powder works best.
- Make it Vegan: To make this smoothie vegan, simply substitute the Greek yogurt with a plant-based yogurt alternative, such as coconut yogurt or almond yogurt.
- Add Greens: Sneak in some extra nutrients by adding a handful of spinach or kale to the blender. The cranberries and hibiscus will help mask the flavor of the greens.
- Spice it Up: For a warmer, more festive flavor, add a pinch of nutmeg or allspice to the blender.
- Sweetness Alternatives: If you’re avoiding honey or maple syrup, you can use other natural sweeteners like dates, stevia, or monk fruit sweetener.
- Berry Blend: Add other berries like strawberries, raspberries, or blueberries for a mixed berry flavor.
- Citrus Zest: A little orange or lemon zest can brighten the flavor of the smoothie.
- Ginger Boost: Use fresh ginger instead of ground ginger for a more intense flavor. Start with a small piece and adjust to taste.
- Hibiscus Tea: If you don’t have time to make a hibiscus infusion, you can use strong brewed hibiscus tea instead. Just make sure to let it cool completely before adding it to the blender.
- Prep Time: 5 minutes
- Cook Time: 15 minutes